Thursday, May 30, 2013

Eighteenth Cocktail Bar

Sometimes you need a change from the traditional bar scene and Eighteenth Cocktail Bar is the perfect place to do just that. Take a step back in time to the Prohibition era bar where you can sip on old school drinks and munch on house bites that are sure to satisfy. In case you aren't familiar with the staple drinks of the past, they are definitely something you need to try at least once in your life. Some of my favorites are Pimm's Cup, Mojito, and Bee's Knees. If you are a fan of fresh flavors that aren't overly sweet, then these should definitely be on your list. Whether it's cucumber, gin, and lemon (Pimm's Cup), mint, rum, and lime (mojito), or gin, honey, and lemon (Bee's Knees), these are sure to be pleasing to the palate. However, I was feeling super adventurous and decided that I was going to try the infamous Ramos gin fizz. This specialty cocktail is made with egg and becomes a frothy, heavenly beverage. Fun fact - it because it takes about 10 minutes to get the egg frothy, so it is somewhat time consuming to make. I know it sounds a bit odd, but give it a try because it actually turned out to be one of my favorites of the night! (Shout out to the bar tenders for their hard work to make such a wonderful drink!) However, one can't usually go to a bar now without ordering some kind of food, so we started with The Eighteenth Sliders. These sliders were served with a cheddar jalapeno aioli and kettle chips. These patties such packed a lot of flavor and weren't your average slider, especially with the yummy aioli. If you are looking for something extra spicy, be sure to order them with extra jalapenos.
Next up was the capicola margherita flatbread, which happened to be my favorite. This flatbread was topped with capicola, tomatoes, fresh basil, garlic and drizzled with balsamic vinegar. The bread was soft and not soggy from the toppings. The fresh basil kept the pizza from feeling too heavy and the capicola was a unique twist and made it feel a bit more substantial. The chimichurri chicken panini isn't your average sandwich because of the sauce. It added a smoky flavor note to the sandwich, which took it to the next taste level. I really like that they used wheat bread because it adds an earthiness to the panini and to be honest most places don't use it, so it's just a nice change. The kettle chips are crunchy, not super salty, and have a yummy smokey spice sprinkled on...much better than the bland regular potato chips that are usually served. (Plus they go great with the sauce.)
I know that shrimp cocktail isn't usually anything to write home about, nor is it something that I would usually order at the bar, but I figured this was a good opportunity to break out of the norm. The best part was how pleasantly surprised I was by the cocktail sauce. It was not your normal red sauce because how many times have you had jalapeno cocktail sauce, which made a huge difference in the dish. If you are a fan of shrimp cocktail, this is definitely something you need to try because it's not what you are expecting. I am still a child at heart and get really excited when places have a grilled cheese on the menu. This was a brie and proscuitto grilled cheese and it was heavenly! The brie had a touch of sweetness to it that balanced well with the salty proscuitto and melted perfectly. The best part is pulling the halves apart and watching the melty cheese stick together. This was a close second with the flatbread for my favorite bite of the night. For me this was an upscale way to enjoy one of my favorite childhood foods.
I can honestly say that I wouldn't have expected a Caprese salad to be on the menu, as it's most definitely not your typical bar food...but Eighteenth Cocktail Bar isn't about giving you the typical bar experience. I don't think that I should really ever be a judge of Caprese salads because I don't like the tomato - which is a problem since that's a major component of the dish. Luckily, I was with someone who did eat the tomatoes, so between the two of us I feel better about making a judgement on the salad. The fresh basil and mozzarella were well balanced and the balsamic vinegar gave it the touch of acidity that it needed. But what's not to love about cheese and basil?! Eighteenth Cocktail Bar is a great place to relax and catch up with friends. You can't help but forget about the world when you step inside and find yourself watching old school black and white movies, sipping on an Old Fashion. Whether you are looking for delicious food or unique cocktails, you can be sure you will find it at Eighteenth Cocktail Bar. Be sure to mark your calendars to head on over to their grand reopening on Friday, June 7! It will be a great time to eat, drink, and celebrate the start of the weekend. Cheers!


Wednesday, May 29, 2013

Maple Date Biscuits

There are more times than not when I seem to be very inspired super early in the morning. After one particularly exhilarating morning run, I came home and decided to make biscuits. This recipe was for a fig-maple sugar biscuit from Cooking Light, however, I used dates and maple syrup. I was slightly under on the amount of butter needed, so I made do with what I had and hoped for the best. The best part about recipes is that you can use them as a starting point and adjust them as you see fit. I can't say that I have ever made biscuits, but they were much simpler than I thought they would be. I do need to warn you though that you will need a pastry blender for this recipe. If you make a lot of pastries and dough, the pastry blender will be a staple piece of equipment so it may be worth the investment. Start off by mixing together the flour, salt, baking powder and maple syrup/maple sugar. I didn't have maple sugar, so I substituted, but make sure that you reduce one of the liquids by a quarter when using the maple syrup. Then add in the cold cubed butter with a pastry blender until a crumbly mixture is formed. Mine turned out to be more of a soft dough, which I am attributing to the maple syrup. Add in the dates (or figs) and the milk and stir until well mixed. Then scoop out the dough onto a parchment lined baking sheet. Bake at 400 degrees for 16 minutes or until golden brown. The aroma of maple slowed filled the air and smelled amazing and they had just a touch of the golden color when I pulled them out. They were a bit darker on the bottom than I would have liked, but fortunately they were definitely not burned. Once they cooled, I gave one a try and was surprised at how delicious they were. The maple syrup was apparent in the background without being too sweet or overwhelming the somewhat more delicate flavor of the dates. These were not the super crumbly biscuits, but more like a scone which I didn't mind even though I am not entirely sure that was what was supposed to happen. The best part is that these have very little sugar in them and could probably be made to be gluten free. I think next time I might add some pecans or just make some plain ones. I continue to be surprised by the wonderful recipes that I am getting from the Cooking Light cookbook, so I can't wait to try the next one.
 

Tuesday, May 28, 2013

Curry Hummus

I love hummus, but for some reason I thought it was difficult to make...and up until recently I didn't have a food processor. While flipping through the Cooking Light cookbook I have, I saw a recipe for curry hummus. There were 5 ingredients: olive oil, salt, garbanzo beans, lemon, and curry powder. I figured that it was worth a try and plus I really wanted to use my food processor. Hummus is super easy to make because all you do is add the ingredients and process together. The trickiest part is getting the right consistency, which takes a little longer than I thought. Unfortunately, I took it out too soon, so there were still a few pieces of the garbanzo beans. Though I didn't make perfect hummus the first time, it was easy enough that I will definitely be making it again. This hummus is a great twist on the classic and a light, healthy summer snack.

Monday, May 27, 2013

Boeri Mocato D'Asti

Moscato D'Asti gets a bad name because it's so sweet and not very wine like, but Moscatos were the first wines I had. I got made fun of for drinking them, but it worked for me. I recently joined invino, which is an online website that has flash sales on boutique wines. These wines aren't usually produced in large quantities and are offered an an affordable. I have been a member for a while and just haven't found the right wine to try yet. However, when I saw this one, I figured now was as good as time as any. Though the wines are offered at affordable prices, it is the shipping that tends to get a bit pricey. This was about $11 without shipping. I decided I wanted to make sangria and decided that this was a perfect time to try the wine I ordered. It was absolutely delicious with a lingering honey aroma. I almost wish I hadn't used in it the sangria because it was so yummy. However, I do have to say that the sangria I made with it was perfect. It was a combination of the Moscato D'Asti, Sierra Mist, frozen raspberries and frozen peaches. It was effervescent and delectably sweet. I can say that I will definitely be finding a way to get my hands on some more of this because it might need to be a staple in my wine collection. It would also be a great dessert wine or wine for those who are just entering the wine world. Thank you invino for an amazing find!

Friday, May 24, 2013

Homemade Granola Bars

Ever since I tried homemade granola bars, I realized that I could never eat a processed granola bar again. I guess you can call me a granola bar snob now, but they are so easy to make and you can make whatever kind you want. I used a basic recipe from Cooking Light and then added some additional mix-ins. Basically, there are three steps: toasting the dry ingredients, making the "glue" and baking. This recipe started by toasting oats, slivered almonds, and coconut flakes. Put those into a bowl and make the "glue". I don't know what the official name of it is, but it what holds everything together. Heat up canola oil, honey, and peanut butter. Once it is all melted pour it over the toasted dry ingredients and mix. I threw some raisins in before I added the "glue", but you can put anything else you want in. Once you gently mix everything together, it gets poured into an 11 x 17 glass baking dish and then baked for one hour. I don't think I bake them quite long enough to finish adhering together since they were kind of crumbly once you cut them. However, the clusters were super delicious. Though I can't say I am a certified granola bar pro, I do know that I will be making my own from now on and hopefully they will get a little better every time. I promise they will be worth it!

Down House Brunch

One of my favorite things to do is catch up over brunch. It is one of the few times where I don't feel rushed and everything just seems to taste better. I have been hearing rave reviews about Down House in the Heights, so I figured it was time to make a visit. The restaurant was a bit larger than I expected and have a nice shaded outdoor patio. Even though it was one of the hottest days we have had this year, it was pleasant in the shade. How else can you kick off brunch then with a mimosa and a popover? The popover, which had a nice crunch to the outside was served with butter, raspberry jam, and lemon curd. The popover wasn't too awesome on its own, but definitely paired well with the lemon curd and raspberry jam. Plus lemon and raspberry just make a perfect pair.

After perusing the menu and having to decide between lunch and breakfast, I ended up with breakfast tacos - black bean and egg and bacon, served with some lovely minted fresh fruit. These tacos were actually a bit deceiving because they look pretty small, but were filled to the brim with deliciouness. One taco was black beans, queso fresco, avocado, and a bit of pico de gallo. The other was scrambled egg, cheddar cheese, and big pieces of applewood smoked bacon.

These were definitely some of the best tacos I have had in a while and gave me the fuel I needed to take on the day. The next time I am definitely trying the chicken and waffles. Not only have I not ever had chicken and waffles, but because the spicy honey glaze on the chicken is out of this world. Down House is a great place to relax and enjoy good food and great company. So if you are looking for a place to grab brunch or unwind, head on over to Down House and enjoy!

Thursday, May 23, 2013

Gossip and Gelato

There are just some days when you need to sit and catch up with a friend and what better way to do it then over gelato? I think that it is safe to say that I am a "gelato snob" in that I will really only eat
Talenti. I don't know why, but they just seem to consistently get it right and have rich decadent flavors. Since my friend happened to have never tried this gelato, I jumped on the opportunity to introduce her to it. (Plus I will never turn down gelato) I decided to let her pick the flavor and we ended up with Belgian Milk Chocolate. It was silky smooth and the flavor was intense without being too sweet or artificial tasting. They definitely achieved a bitter and sweet balance in the chocolate flavor. I am not usually a chocolate person, but this was amazing. Plus we got super creative and mixed in some of the peanut butter (See the PB2 post) that we made. It tasted like eating a gourmet peanut butter cup! Amazing is the only word to describe it. Don't think that because this gelato didn't have mix-ins that it was bland because that's definitely not the case! Next time you find the temperature rising, be sure to grab yourself some of this super delicious gelato.

Monday, May 20, 2013

Gloria's Latin Cuisine

I love Tex-Mex, but I really enjoy when I get to try the cuisine from a specific country. For a friend's birthday, we ended up at Gloria's, which turned out to have traditional Salvadorian food in addition to the Tex-Mex favorites usually offered. I decided to branch out and do a sampler plate of the most common foods. This included plantains, yucca, a pork and cheese pupusa, a tamale, black beans, and black rice. It was a ton of food, but really delicious. The plantains weren't too mushy and have a nice slight crunch on the outside. If you never had yucca, it tastes somewhat like a potato...almost like mashed potatoes with a crust on the outside. The black rice is rice made with juice of the black beans which helps tie the flavors into each part of the dish and was a nice twist on the Spanish rice you usually get. The pupusa is really interesting. It is somewhat like a corn tortilla quesadilla, filled with pork and cheese. The tortilla is much thicker than a regular one and it is a lot denser. The filling wasn't too overly spiced and the cheese helped keep everything together. The last thing on the plate was a tamale (which I have actually never had!) It was moist and flavorful, with pieces of chicken. This was a super filling meal (and not at all healthy), but it's a great way to have a sampling of what real Salvadorian food tastes like. So if you are ready to try something other than Tex-Mex, be sure to give Gloria's a try.

Friday, May 17, 2013

PB2

What do you get when you mix powered peanuts with water...peanut butter! PB2 has taken natural snacking to a whole new level. This new concept allows you to mix the peanut butter you need and has less saturated fat and calories than regular peanut butter. It is known that peanuts are not the best nut for you, but that doesn't necessarily mean they are bad for you. With that being said, I rarely eat peanut butter, as I have now become an avid fan of almond butter. My curiosity got the better of me and so I figured I needed to give it a try. This is a make what you need peanut butter, so all you do is mix 2 tablespoons peanut butter with 1 tablespoon of water and voila! you have peanut butter. The amazing thing is that it actually tastes like peanut butter. It's a little odd at first, but surprisingly yummy. For me it makes the perfect portion to put on an apple or celery as a snack and not overeat. Because let's be honest, who doesn't love to play with their food? So be sure to try it out one of the many flavors of PB2.

Wednesday, May 15, 2013

Tuna Panzanella Salad


Salads don't have to be boring and they don't have to have a million ingredients to be full of flavor. The best part about it is that it doesn't even have to have lettuce! Panzanella salad is a traditional Italian summer salad with bread and tomatoes. Cooking Light's version is made with pita chips and tuna for a protein. The best part about this salad is that it gets better the longer it sits and it couldn't be easier to put together. All you have to do is crush the pita chips, toss in cucumber, red onion, kalamata olives and tuna, top with balsamic vinegar, lemon and mint, and mix. I assure you that this couldn't be easier and can be thrown together in minutes. The longer the salad sits, the better the flavors mesh, but the pita chips do get soggy (but that doesn't bother me). This is a great salad to entertain with as it doesn't really matter if it sits out since there's no mayo in it. It is a fresh twist on a salad, super filling, and definitely very waistline friendly. This will probably be one of my "go to" recipes because it is so fun and the mint adds a unique flavor. So for all your upcoming summer potlucks, go for something new and delicious!

Tuesday, May 14, 2013

Brunch at Saint Genevieve

There are places that are just so good you need to go back and try multiple times. Saint Genevieve is definitely one of those places. I heard they had an awesome brunch and so of course I had to go try it. They have their full drink list plus an array of special mimosas. We opted for pineapple coconut mimosas which immediately transported you to a beach. (It was even more appropriate considering it was a perfect day outside!) The mimosa wasn't overly sweet and had a very nice balance of flavors....definitely something to sip on while laying on the beach or poolside. Fortunately, my sister is like me and was having a difficult time deciding between sweet and savory... so I convinced her to split one of each with me. 


We ended up with Nutella french toast and an egg white and goat cheese frittata. The frittata was light and fluffy. It was topped with a whole roasted tomato and arugula. The arugula added some mustard like flavor and crunch. However, I wish the tomato would have been incorporated into the frittata instead of on the side. It was a great option if you are looking for something on the healthier side. I'll be honest, some how whenever I do this the super unhealthy choices usually wins (maybe that's because it's always the sweet option and I do have an affinity for sweets), so this time the Nutella french toast won hands down! The whipped cream like Nutella dollop on top melted and covered the french toast on goodness without being too heavy. The banana slices paired nicely with the Nutella and the french toast had a nice golden crust on it. This is a great brunch place, but be sure to make reservations because you might not be seated if you don't. They do their seatings at 11:00am and 1:00pm, which isn't advertised on the website and it was only by chance that we got in. So learn from our almost mistake and go ahead and make reservations.

Monday, May 13, 2013

Liberty Kitchen and Oyster Bar

Liberty Kitchen & Oyster Bar is a quaint place nestled in the Heights, serving fresh seafood specials. Since it was a beautiful spring day, my sister and I headed over to check out the brunch. There were things like french toast and macaroni and cheese, eggs benedict and fresh seafood, however the one thing that caught my eye was the jumbo lump crab salad. It was served on a half a head of lettuce, along with hard boiled eggs, avocado, cucumber, tomatoes, asparagus, maple bacon, and of course a helping of crab meat and an Italian olivette dressing.

This decomposed salad was fresh and not too heavy. The texture and sweetness of the maple bacon added crunch and an interesting twist. The crab was fresh and it was fun to get to mix your own salad. It doesn't look like it would be too filling, but it definitely was. The eggs benedict was made with pork belly and house potatoes. I am not a fan of eggs unless they are scrambled or in an omelet, the Hollandaise sauce was delicious. This was a great place for fresh seafood and a laid back atmosphere. However, I do have to say that the next time I go back, I will be trying the shake with a WHOLE piece of cake in it...it looked beyond amazing.

Saturday, May 11, 2013

Macaron by Patisse

I will be honest I have never had a macaron even though I think that they are one of the most precious desserts I have ever seen. I really don't know why I have never had them. Potentially I have only seen them in pictures, but I finally decided it was time. Luckily for me a new place opened called Macaron by Patisse. It is a quaint, modern, and sweet little French shop that only sells macarons. The glass cases hold these delicate wafer like cookies with a smidge of icing in between. There were flavors like tiramisu, blueberry vanilla, dark chocolate coconut, and lemon meringue. I love coconut and chocolate, so I went for the dark chocolate coconut and my sister tried the lemon meringue. Don't be fooled that because they are very small that they are just a waste. I assure you that they are most definitely worth it! When you take a bite, you get the crunch of the coconuy cookie that isn't super dry and a hint of the rich chocolate icing. It was perfection! I wanted about a million more. The lemon meringue was fresh and summery. I can honestly say that you probably can't go wrong with any flavor you try. If you haven't already made a trip to Macaron by Patisse you need to go!

Monday, May 6, 2013

Saint Genevive


Happy hour is a treat for me, as I don't get to go too often so of course I wanted to try some where new. We popped on over to Saint Genevieve in West Ave for some quality catch up time. Trying new drinks is sometimes just as exciting as the food and the drinks were really unique. I had a thyme, honey and orange champagne cocktail. My friend had a citrus vodka and lavender drink. We started off with some parmesan guacamole. Who would have thought to put parmesan cheese in guacamole?.... I don't know, but it was delicious! It was served with some super thin and crispy pita chips. The guacamole had a hint of tang from the cheese, but was rich and smooth. Since my friend had been a bit more proactive than I had and read the reviews, we decided to split a lobster empanada and crab cake.
The crab was good, but the lobster empanada won hands down! Don't get me wrong, it wasn't that the crab cake was bad, it was just the lobster was better. The outside was crunchy and the filling was creamy and rich. The crab cake had a nice balance between the crab and the filler, without having too much mayo or being too bland. Either way you can't go wrong, but definitely try the lobster empanada (and order more than one!) Since those were small, I also tried the short rib taquitos. These weren't too heavy and had lots of fresh hers and texture going on. The drizzle of sauce added enough moisture to the taquito without it getting soggy. I heard that their brunch was to die for too, so I will definitely be back. Saint Genevive is a great place to relax and enjoy some unique food and drinks, so be sure to stop by and enjoy their patio and toast to a beautiful day!

Friday, May 3, 2013

Black Cherry Amaretto Gelato

I think that every once in a while a treat is well deserved. One of my favorite treats happens to be gelato, but most of the time it's not real gelato. I recently saw a commercial for gelato from Haagen Dazs and decided to give it a try. Fortunately, I didn't have to decide between too many flavors. My options were cappuccino, stracciatella, limoncello, dark chocolate chip, sea salt caramel, and black cherry amaretto. I went with black cherry amaretto, as I was feeling extra fancy. To be honest, I wasn't expecting much. However, I was beyond pleasantly surprised! It was rich, silky smooth, and absolutely delicious. I would have to say that it did taste a tiny bit like ice cream, but it was by far some of the best "almost gelato" I have had. The flavors were very natural tasting with huge halves of cherries sprinkled throughout. I had to practice a lot of self-control in order to not eat the whole thing and I will definitely be trying the other flavors.